north_indianMediumnon vegetariangluten freenut freelow carb

Keema

Name: Keema
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g mutton keema (minced goat meat); 0.5 cup green peas (fresh or frozen, thawed if frozen); 3 tbsp oil; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 3 tbsp yogurt (whisked until smooth); 1 tsp cumin seeds; 2 pcs bay leaf; 1 inch cinnamon stick; 3 pcs green cardamom; 4 pcs clove; 1 pinch turmeric powder; 1 tsp red chili powder; 2 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 cup water (for simmering); 2 tbsp coriander leaves (finely chopped, for garnish); 1 inch ginger (julienned, for garnish); 1 tsp lemon juice

RATING

4.5/5(98)

TASTE SCORE

9/10

A rustic, deeply spiced minced mutton curry that comes together in one pan. This north Indian classic is loaded with aromatic whole spices, ginger, garlic, and green peas, simmered until the meat soaks up every bit of flavor. Perfect scooped up with warm roti or paratha.

PREP

15m

COOK

40m

SERVES

1 KATORI

538 cal

SERVINGS

METHOD · 9 STEPS

prep
Prep the keema and aromatics.
1.Ensure keema is thawed and at room temperature. Break up any clumps with a fork.
2.Finely chop the onions and tomatoes. Slit the green chillies. Whisk the yogurt until smooth.
temper · ~1 min
Bloom the whole spices in hot oil.
1.Heat oil in a heavy-bottomed pan or kadai over medium heat.
2.Add cumin seeds and let them crackle (30 sec).
3.Add bay leaf, cinnamon, cardamom, and cloves. Sauté until fragrant (30 sec).
saute · ~15 min
Cook the onion and aromatics until golden.
1.Add finely chopped onions and slit green chillies. Sauté until the onions turn deep golden brown (8-10 min).
2.Add ginger-garlic paste and cook until the raw smell disappears (1 min).
3.Add chopped tomatoes and a pinch of salt. Cook until tomatoes soften and oil separates from the masala (4-5 min).
TIPBe patient with the onions — a deep golden colour is what gives Keema its rich flavour.
mix · ~2 min
Cook the masala base with spice powders.
1.Lower the heat. Add turmeric, red chili powder, and coriander powder.
2.Sauté the spice powders for 30 seconds so they bloom in the oil without burning.
3.Quickly add the whisked yogurt and stir vigorously so it blends into the masala without curdling.
saute · ~7 min
Sauté the keema in the masala.
1.Add the keema to the pan. Increase heat to medium-high.
2.Break up the meat constantly with the spatula, stirring to coat with masala.
3.Sauté until the meat changes colour and releases its juices (5-7 min).
simmer · ~30 min
Simmer the keema until tender and dry.
1.Pour in water and add the remaining salt. Stir well.
2.Bring to a boil, then lower heat to the smallest flame. Cover and simmer for 20 minutes, stirring once halfway.
3.Uncover, add the green peas, and continue cooking until the water evaporates and the keema looks glossy and semi-dry (5-10 min).
TIPThe keema is done when the oil glistens on the surface and the meat is dry yet moist.
mix · ~1 min
Finish with garam masala and lemon.
1.Sprinkle garam masala over the cooked keema and fold gently.
2.Turn off the heat. Drizzle lemon juice across the top.
garnish
Garnish with fresh coriander and ginger juliennes.
1.Transfer the keema to a serving bowl.
2.Scatter chopped coriander leaves and julienned ginger on top.
serve
Serve hot with roti, paratha, or pav.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use room-temperature keema and break up clumps with a fork before cooking for even browning.
2
Cook the onions until deep golden brown; this builds the foundational flavor of the dish.
3
Add yogurt off the heat and stir vigorously to prevent curdling in the hot masala.
4
Simmer covered for 20 minutes until the meat is tender, then uncover to evaporate excess liquid.
5
The keema is ready when oil glistens on the surface and the texture is semi-dry yet moist.
6
Let the keema rest for 5 minutes after cooking so the flavors meld before serving.

RECIPE VARIATIONS

Adapt it for your goals.

chicken keema

Chicken keema

Substitute mutton keema with 500g of ground chicken. Cook for 5-7 minutes less since chicken cooks faster, and use a leaner option for a lighter curry.

low oil

Low-oil

Reduce oil to 1 tablespoon and use a non-stick pan. Sauté onions in a splash of water after the first minute to keep them moist without extra fat.

high protein

High-protein

Swap green peas for 1/2 cup finely chopped mushrooms or paneer cubes to reduce carbs and boost protein content, keeping the texture similar.

jain

Jain

Omit garlic and onion. Use 1 teaspoon asafoetida (hing) in the tempering and substitute onion with a finely chopped zucchini for volume, making it suitable for Jain dietary restrictions.

egg keema